Misir Wat Recipes

MISIR WOT (SPICY RED LENTILS)

Misir Wot (Spicy Red Lentils) image

Provided by Food Network

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3 cups red lentils
3 medium yellow onions, finely chopped
3 small tomatoes, cored and chopped
1/2 cup olive oil
3 tablespoons berbere (Ethiopian Spice Mix)
1 teaspoon ground nutmeg
Sea salt
Injera or your favorite whole grain, for serving

Steps:

Place the lentils in a large bowl and fill with cold water. Massage the lentils with your hands to remove any dirt or debris. Rinse the lentils a few times until the water runs clear. This may require several rinses. Soak the lentils in lukewarm water for approximately 30 minutes.
Meanwhile, add the onions and tomatoes to a large pot and cook over medium heat until beginning to soften, about 4 minutes. Add the olive oil and cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes. Make sure the onions do not get too dark. Add the berbere and continue to cook until the berbere is fully combined with the onion and tomato mixture, 2 to 3 minutes. Add 1 cup water and cook the tomato, onion and berbere mixture until it reduces and begins to stick to the pan, about 10 minutes. Using a wooden spoon, scrape the bottom of the pot to bring up the stuck tomatoes and onions. Add another 1 cup water and allow the mixture to reduce again for another 10 minutes. Scrape the bottom of the pot. Add 1 cup water more, reduce again for 10 minutes then scrape the bottom of the pot (Adding and reducing 3 times will give your lentils a rich and layered flavor.) Be sure not to step away from the pot during this process. As Azla says, "Misir wot has jealous tendencies and wants your full, undivided attention from start to finish."
Strain the soaked lentils in a colander and allow them to drain for a few minutes. Meanwhile, add 8 cups water to the pot and bring to a rolling boil. Add the lentils, reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and the lentils are tender, 25 to 30 minutes. Finish with the ground nutmeg and sea salt to taste. Serve with injera or your favorite whole grain.

MISIR WAT

Misir Wat image

Misir wat (or misir wot) is a delicious traditional Ethiopian vegetarian dish made with red lentils, tomatoes, niter kibbeh, and berbere.

Provided by Sarah-Eden Dadoun

Categories Main Course Side Dish

Time 1h

Number Of Ingredients 11

Ingredients

9 oz red lentils
¼ cup niter kibbeh ((Ethiopian spicy clarified butter))
1 large onion (, grated)
4 garlic cloves (, squeezed)
2 tomatoes (, peeled, seeded and crushed)
4 tablespoons tomato paste
2 tablespoons berbere ((Ethiopian spice blend))
1¾ cups vegetable broth
1 teaspoon salt
1 tablespoon fresh cilantro (, chopped)
Dutch oven

Steps:

Melt the niter kibbeh over low heat in a Dutch oven.
Add the onion, and fry over medium heat for 10 minutes, or until golden brown. Stir regularly.
Add the garlic, tomato paste, tomatoes, and 1 tablespoon of berbere, and fry over a medium-high heat for 5 minutes, stirring regularly. Reduce the heat if necessary to prevent burning.
Add the vegetable broth, then the lentils, and bring to a boil over a medium-high heat.
Reduce the heat, cover, and simmer, stirring occasionally, for 30 to 40 minutes (add more broth if necessary), or until the lentils are tender and the sauce thickens.
Add salt at the end of cooking.
Add the remaining tablespoon of niter kibbeh and berbere, and mix well.
Simmer for 5 minutes over low heat.
Adjust the seasoning.
Serve sprinkled with fresh cilantro, with injera.

Nutrition Facts : Calories 252 kcal, Carbohydrate 33 g, Protein 12 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 905 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving

MESIR WAT (ETHIOPIAN RED LENTILS)

Mesir Wat (Ethiopian Red Lentils) image

This is from whats4eats.com. I haven't tried it yet. You can also use butter or niter kibbeh (spiced butter) instead of the olive oil. Serve with injera. You tear off a small piece of it and use that to scoop up the mesir wat. If you can't get ahold of injera and just want a healthy lentil dish, you could always put it over rice.

Provided by Debbie R.

Categories Low Cholesterol

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 onions, chopped
2 garlic cloves, crushed
2 teaspoons gingerroot, peeled, minced
1/4 cup olive oil
1 teaspoon turmeric
2 tablespoons paprika
1/2 teaspoon cayenne pepper (can go up to 2 T.)
1 lb red lentil
4 cups water (or stock)
salt & pepper

Steps:

Puree onion, garlic, and ginger in a food processor or blender.
Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.
Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out. This should be the consistency of a thick paste so that it can be scooped up with injera.
Stir in salt and pepper to taste and serve.

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